Baked Prosciutto Wrapped Figs with Gorgonzola (20 Minutes)
These baked Prosciutto-Erapped Figs are the fall appetizer I make on repeat from the first week of fig season. Fresh figs get stuffed with creamy gorgonzola dolce, wrapped in a strip of prosciutto, and baked at 400F until the prosciutto crisps and the cheese turns warm and melty. A drizzle of balsamic glaze goes on right before serving. Sweet, salty, creamy, and a little tangy all in one bite, and ready in 20 minutes. This is the kind of appetizer that makes you look like you spent a lot more time on it than you did.
I love this recipe because it hits every flavor note at once. The sweetness of the fig, the richness of the gorgonzola dolce, the saltiness of the prosciutto, and the sharpness of the balsamic glaze all come together in a way that feels genuinely considered. It is my go-to for fall dinner parties and wine nights, and it works just as well on a cheese board as it does plated as a starter. If you love Italian-inspired appetizers, you will also want to try my Prosciutto e Melone, Marinated Mozzarella Balls, and Marinated Olives and Feta.
Recipe Highlights: Prosciutto-Wrapped Figs
- Inspired by Italian antipasti: This fig appetizer draws on the salty-sweet combos of Northern Italian aperitivo hour. The creamy touch of gorgonzola dolce adds richness, and a strip of prosciutto keeps it perfectly balanced.
- Best Served For: Fall dinner parties, small holiday gatherings, cozy date nights, or wine-and-cheese nights with friends.
- What Makes It Special: The balance. You’ve got the sweetness of fresh figs, the tang of blue cheese, the saltiness of prosciutto, and the mellow sharpness of balsamic vinegar—all in one bite. They’re easy, elevated, and crowd-pleasing.
- A Quick Tip to Impress: Use the good balsamic glaze—figs have a short season, and you want each bite to shine.
Ingredients Notes
Black Mission figs are ideal for this recipe; they are sweet, rich, and hold their shape well in the oven. Look for figs that are slightly soft but not mushy and avoid anything with visible bruising. Gorgonzola dolce is the right cheese for this; it is creamier and milder than aged gorgonzola and melts into the fig without overpowering it. If you cannot find it, soft goat cheese is a good substitute for a milder, tangier result. For the prosciutto, thin slices are essential; thick slices won’t crisp properly in the oven and will feel chewy rather than delicate. And use a good balsamic glaze rather than straight balsamic vinegar; the glaze is thicker, sweeter, and clings to the warm figs rather than pooling at the bottom of the plate.
How to Make Prosciutto-Wrapped Figs
- Stuff the figs: Preheat to 400°F (200°C) and line a small baking sheet with parchment paper. Slice each fresh fig in half and arrange cut side up on the prepared baking sheet. Use a small spoon to add a bit of gorgonzola to the center of each fig half.
2. Wrap with prosciutto: Take a strip of prosciutto and gently wrap it around the fig—no need for perfection, just a little snugness to hold it together.
3. Bake: Bake for 8–10 minutes, until the prosciutto is a little crisp and the cheese is melty.
4. Finish and serve: Let cool for 2 minutes, then drizzle with balsamic glaze and sprinkle with toasted walnuts if using. Serve warm or at room temperature.
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Baked Prosciutto Wrapped Figs with Gorgonzola (20 Minutes)
Equipment
- Sharp knife
- Small baking sheet
- parchment paper
- Small spoon
Ingredients
- 8 fresh figs halved
- 3 oz gorgonzola dolce
- 8 slices prosciutto halved lengthwise
- Balsamic glaze for drizzling
- 2 tablespoons finely chopped toasted walnuts optional
Instructions
- Preheat your oven to 400°Fahrenheit (200°Celsius) and line a small baking sheet with parchment paper.
- Cut the figs in half and place them cut side up on the prepared baking sheet.8 fresh figs
- Use a small spoon to tuck a bit of gorgonzola into the center of each fig half.3 oz gorgonzola dolce
- Wrap each fig half with a strip of prosciutto. It’s fine if it doesn’t fully cover the fig—just secure it gently.8 slices prosciutto
- Bake the figs for 8–10 minutes, or until the prosciutto is just crisp and the cheese is melty.
- Remove from the oven and let cool for 2 minutes. Drizzle with balsamic glaze and sprinkle with toasted walnuts, if using. Serve warm or at room temperature.Balsamic glaze, 2 tablespoons finely chopped toasted walnuts